Quick Vegan Pizza Dough

Instructions

1. This recipe makes one 14-16 inch pizza or two 10-inch pizzas.

2. Nothing is worse than finding out your yeast was old or dead when you’re already well into the baking process, so I recommend proofing your yeast as it only takes 5 minutes. Add the warm water to a measuring cup and then add the yeast and sugar to it. Give it a quick mix with a small whisk or a fork and let it sit for 5 minutes.

3. While the yeast is going, add your flour, salt, and any dried herbs you’d like to a large bowl and whisk it together. Create a well in the center.

4. The yeast will have become a bit foamy if it is live. It won’t grow as much as regular active dry yeast (at least in my experience), but it will look a little bubbly.

5. Add the yeast mixture and the coconut milk/cream or oil to the flour and stir with a strong spoon until you have a moist and not sticky or crumbly dough. If it’s sticky, add a sprinkle of flour and mix with your hands. Don’t add a lot of flour though, just a pinch at a time until it’s perfect. If it’s crumbly and won’t come together, add warm water a tablespoon at a time, mixing with your hands until it comes together. 

6. Take a medium large bowl (at least twice the size of your dough, but ideally 3 times the size) and grease it with a bit of coconut cream/milk (and your fingers or a pastry brush).

7. Shape the dough into a smooth ball and plop it into the greased bowl. Cover the bowl with a damp kitchen towel or plastic wrap and place somewhere warm. I like to put it in the oven with the oven light on, but if you’re someplace warm or with a sunny window, that will work too. Let the dough rise for about 20-30 minutes, no need to be super exact.

8. Punch down the dough and turn it out onto a lightly floured surface. Knead the dough around 4-6 times until it’s a smooth dough, about 10-15 seconds.